Mr. Big Food just hollered at me from the kitchen, “Hey, Marica! Look out the window!” “Is it picture worthy?” “Oh, yeah!” I just looked again and trust me– this was just getting started. The sirloin tip that will smoke over apple wood for four hours is destined to become Zesty Smoke Beef Roast.
If you are unfamiliar with Plate Lunches, they are a southern staple, served at fine restaurants and dives alike. Usually they consist of a choice of meat and choice of three side dishes. With the advent of vegetarianism in the south, some years ago, “vegetarian” plate lunches became available. You will soon see why the
This looks like something that would be fun to make with… oh, I don’t know… a little boy, doesn’t it? 😉 From The Best of Bon Appetit (1979) brought to you courtesy of Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. (More info here; similar recipe here.) “This bread may be frozen and decorated
From The Best of Bon Appetit (1979) Be creative! Make this in the shape of a bunny instead of a duck! More info here; similar recipe here.) “Each slice of this festive bread will show a swirl of raspberry, chocolate and nuts.” —The Best of Bon Appetit (1979) “Duck may be prepared a day ahead.
No. That’s not a typo. This is an aside about noodles and 1949. Yesterday evening Mr. Big Food an I were talking about the Fried Noodle Rings and Chow Mein recipes. We got to wondering just what, in 1949, were considered “fine dry noodles.” Those pictured look very fine. After some research, I bet they
The Home Economists of the Crisco Kitchen at Proctor & Gamble recommended serving Seafood Neptune, Creamed Chicken, or Chow Mein over Fried Noodle Rings. Unfortunately, the pages for the first two recipes are missing from this crappy old paperback cookbook, so we’ll have to settle for authentic 1949 style Chow Mein. See the recipe for
The Crisco Kitchen is a practical sort of kitchen. Our team of Home Economists are more than scientific. They themselves keep house and understand the problems of preparing home-cooked meals. All of these recipes were tested in the Crisco Kitchen. Practically all were tested at home, as well. Forward to New Recipes for Good Eating
I don’t like it when the folks who write the blogs I read go into great detail about their health issues. And so I will spare you the details of my left sinus. I’m hoping the onions and garlic will do the trick. H/T to Dining with Donald for the periogie inspiration. Homemade. What a
Fancy Thursday! Man, it was good! Check back later for the green bean recipe, must be on Mr. Big Food’s computer. Do note that to the greens he added four stalks of fresh asparagus– and by fresh, I mean I walked outside, took out my pocket knife, and cut four stalks of tender asparagus. Variations
This is a great cookbook! We’ve both cooked out of it for years and never had a bad experience. Diner: The Best of Casual American Cooking
A colleague of Mr. Big Food’s gave us deer meat last week. You know what that means? Saturday. Deer meat burgers. On the grill. Hardwood & charcoal. What a great time to be alive! Mr. Big Food grilled burgers out already this season. I’ll be posting a few (beef) burger recipes tomorrow, but why wait?